| 摘要 |
PURPOSE: A process of preparing ginseng walnut cake by adding ginseng to a conventional walnut cake is provided. Whereby, the cake has various tastes and nutrients, reduces the manufacturing cost and can be used as health auxiliary food. CONSTITUTION: A mixture of 10kg wheat flour, 9kg sugar, 4 to 6kg egg, 0.7 to 1.0kg margarine, 250 to 300kg glucose and 180 to 200g baking powder is kneaded for 25 to 30 min, added with 150 to 280g ginseng with a mesh of 140 or more and then kneaded. The dough is stuffed with the prepared mashed adzuki bean removed from tannic acids as a stuffing material and walnut pieces with a diameter of 2 to 7mm and baked at 120 to 180deg.C for 3.5 to 4.5 min.
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